Ron's 4th Of July Birthday Cake

Decadent layers of angel food cake + cheesecake icing + strawberries + blueberries! This is the perfect birthday cake or July 4th celebration cake!

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Servings: 10

Prep Time: 01:00

Cook Time: 00:45

Main Ingredients

1 1/4 cup cake flour

1 3/4 cup granulated sugar

1/4 teaspoon kosher salt

12 egg whites room temperature

1 teaspoon cream of tartar

1 teaspoon vanilla extract

8 ounces softened cream cheese, room temperature

2 sticks salted sweet cream butter, room temperature

8 cups powdered sugar

2 tablespoons milk

1 - 3.9 ounce package instant cheesecake pudding mix

1 teaspoon vanilla extract

1 - 3 ounce package of strawberry gelatin

1/2 cup warm water

2 lbs fresh strawberries, sliced

2 pints fresh blueberries


1For the cake, preheat the oven to 350 and line a 12x17 jelly roll pan with parchment paper, making sure to come up the sides with some over hang of parchment.

2Beat the room temperature egg whites in a mixer fitted with the whisk attachment until stiff peaks form. Then add cream of tartare and vanilla extract. Whisk again until just combined.

3Sift together the flour, sugar and salt.

4Gently fold in the dry ingredients into the egg white mixture using a spatula.

5Pour into the lined pan and spread evenly. Bake for 40-45 minutes or until golden brown. Remove from oven and allow to cool completely. Remove from pan using the parchment overhang to lift the cake out of the pan. Peel the parchment off of the cake.

6For the icing, cream together room temperature butter and cream cheese with a paddle attachment. Add 1 cup of powdered sugar at a time, beating after each addition. Add in the pudding mix and milk and and continue to beat on medium high for 3-5 minutes until light and fluffy. Add in vanilla and beat until combined.

7For the glaze, mix the gelatin and warm water with a whisk.

8To assemble, trim off the edges of the cake slightly to even it up. Cut into 4 1/2 inch sections from the long side of the cake. You will have 3 equal slices. Using a pastry brush, brush the tops of each section with the glaze. Using a star icing tip, pipe icing at a 45 degree angle to make a shell pattern around each edge of the first section. Place alternating rows of blueberries and strawberries and repeat with the next two sections.

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